Soups & Stews
Betty Crocker's loaded baked potato soup delivers creamy, comforting perfection in every spoonful. ✨ This classic recipe transforms simple ingredients into a rich, velvety soup loaded with melted cheese, crispy bacon, and all the familiar flavors of a loaded baked potato—without the hassle of peeling or baking individual spuds.
The secret to this soup's signature texture lies in blending roasted potatoes with a creamy broth, then layering it with all the classic toppings.
I've perfected the technique to ensure the cheese stays gooey while the bacon remains crispy, creating the ideal balance of textures that makes this soup irresistibly satisfying.
What you'll end up with is a restaurant-quality soup that's perfect for chilly evenings or game day gatherings. The creamy base pairs beautifully with the smoky, salty crunch of bacon and the sharp tang of sour cream, making each bite feel like a warm hug for your taste buds.
Whether you're serving a crowd or just craving comfort food, this recipe delivers in just one pot. The best part? You can customize it with your favorite toppings—extra cheese, green onions, or even a dollop of Greek yogurt for a tangy twist. Let's get cooking!
Ingredients for betty crocker loaded baked potato soup
Six simple ingredients create this creamy, comforting soup loaded with rich flavors.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lbs | Cut into 1-inch chunks |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for creaminess |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Cheddar Cheese 🧀 | 2 cups | Shredded, sharp variety |
| Sour Cream 🥛 | 1 cup | Full-fat for tang |
| Cooked Bacon 🥓 | 1 cup | Crispy, chopped |
| Green Onions 🧅 | ¼ cup | Sliced, for garnish |
| Butter 🧈 | 4 tbsp | Unsalted, for roasting |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Parsley 🌿 | 1 tbsp | For garnish |
The potatoes are the heart of this soup, so pick Russets—they're starchy and hold up to roasting. I always grab mine from Trader Joe's because they're consistent, but any grocery store works. Cut them into even chunks so they cook at the same rate. The bacon? Thick-cut from Costco gets extra crispy, but regular supermarket bacon works too. Just don't skip the crisping step—it's what makes this soup feel indulgent. The cheddar matters too: sharp cheddar gives the best tangy bite, but mild works if that's what you've got.
No heavy cream? Half-and-half or coconut cream works in a pinch, though the texture won't be quite as rich. Running short on bacon? Crispy fried onions or extra green onions add crunch without the meat. The flour is just for thickening—if you're watching carbs, cornstarch works too. For the garlic, I usually grab a whole head and roast it with the potatoes for extra flavor (peel after roasting). The green onions can be fresh or dried—just halve the amount if using dried. And if you're feeling fancy, add a pinch of smoked paprika to the broth for depth.
This soup tastes even better the next day, so make extra—it reheats beautifully. Store leftovers in the fridge for 4-5 days or freeze for 3 months. I like to portion it into containers with a layer of extra cheese on top so it stays gooey when reheated. The bacon stays crispy if you reheat it separately and sprinkle it on top just before serving. For serving, I always add a dollop of extra sour cream and a sprinkle of parsley—it makes the whole dish look restaurant-worthy.
Why You'll Love This Recipe
- One-Pot Wonder: I swear by this recipe because it’s literally one pot—no chopping, no peeling, no fuss. Just toss in the Russets (peeled or not, I don’t judge), pour in the broth, and let the slow cooker or Instant Pot do the work. By the time you stir in the cheddar and sour cream, your kitchen’s cleaner than your diet.
- Creamy Cheese Magic: That moment when the melted cheddar blankets the soup? Chef’s kiss. The heavy cream makes it velvety, but the sour cream swirled on top adds this tangy, rich finish that feels indulgent. Honestly, it’s the kind of soup that makes you forget it’s “just” baked potatoes.
- Game for Any Gathering: Between us, this is my secret weapon for potlucks, game days, or lazy Sundays. It’s hearty enough for a crowd but still feels special—plus, the leftovers reheat like a dream. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: Russets and cheddar are cheap, but the result tastes like a fancy bistro dish. I make a double batch, freeze half, and still have enough for leftovers that taste just as good cold as hot. Practical? Absolutely. Delicious? Ridiculously.
Step-by-step instructions for creamy loaded baked potato soup
Here's how to make this velvety, cheesy soup that tastes like comfort food in a bowl.
🔥 Step 1: Roast the Potatoes Until Tender
Preheat your oven to 400°F and line a baking sheet with parchment paper. Toss the 3 lbs Russet Potatoes (cut into 1-inch chunks) with 4 tbsp Butter, 1.5 tsp Salt, and 0.5 tsp Black Pepper. Spread them in a single layer on the baking sheet.
Roast for 30-35 minutes, stirring halfway, until the edges are golden brown and the potatoes are fork-tender when pierced. This roasting step creates a deeper flavor than boiling and gives the soup that rustic texture. Don't skip this—it's what makes this soup taste homemade!
🍳 Step 2: Build the Creamy Base
In a large Dutch oven over medium heat, melt 2 tbsp Butter and sauté the 4 cloves Garlic Cloves (minced) for 30 seconds until fragrant but not browned. Stir in the 2 tbsp All-Purpose Flour and cook for 1 minute to remove the raw flour taste.
Slowly whisk in the 6 cups Chicken Broth and bring to a gentle simmer. Gradually add the roasted potatoes, scraping up any browned bits from the bottom of the pot. Let it simmer for 10 minutes until the potatoes are completely tender and the flavors meld together.
🥘 Step 3: Add Cream and Cheese for Richness
Reduce heat to low and stir in the 1.5 cups Heavy Cream. Let it warm through for 2 minutes, then gradually whisk in the 2 cups Cheddar Cheese (shredded) until fully melted and smooth. This is where the magic happens—the soup transforms from simple to decadent.
Taste and adjust seasoning with more salt or black pepper if needed. Here's the thing—real talk: the cheese should be fully melted, but if you see any lumps, stir in a splash of the hot broth to help it incorporate. The soup should be thick but still spoonable, not glued to the pot.
👨🍳 Step 4: Top and Serve Like a Loaded Potato
Ladle the hot soup into bowls and top each serving with 2 tablespoons Cooked Bacon, 1 tablespoon Sour Cream, and 1 teaspoon Green Onions (sliced). For that final restaurant-quality touch, sprinkle with 1 tbsp Dried Parsley and a pinch of black pepper.
I like to serve this with crusty bread on the side—perfect for soaking up every last drop of that creamy, cheesy goodness. The contrast of the warm soup, cool toppings, and crispy bread makes each bite feel like a hug. And trust me, the first spoonful will have you coming back for seconds!
Pro Tips For Making Betty Crocker Loaded Baked Potato Soup
- USE PEELLED POTATOES: Peeling Russets before boiling saves time and prevents gummy soup—this recipe relies on smooth texture, not rustic chunks. I used to skip it, but the difference is noticeable, especially when blending.
- SALT THE BROTH: Add 1½ teaspoons of salt to the chicken broth before simmering, even if the recipe calls for it later. The potatoes absorb flavor like sponges, and you’ll thank yourself when the soup isn’t bland after blending.
- STIR IN CHEESE LAST: Don’t let the cheddar melt into the hot liquid—toss it in just before serving. It keeps the cheese creamy and gooey, not stringy or separated. (Yes, even if the recipe says otherwise.)
- SWAP SOUR CREAM FOR GREEK: Use full-fat Greek yogurt instead of sour cream for a thicker, tangier finish without curdling. It’s richer and holds up better when reheating—no one likes a watery topping.
Wine and beer pairings for betty crocker loaded baked potato soup
Creamy Soup Classics
This rich, cheesy soup pairs beautifully with Chardonnay—specifically a buttery, oaked variety like Louis Martini Private Reserve or Kendall-Jackson Grand Vintage. The wine's citrus notes cut through the soup's creaminess while its vanilla and toasted oak complement the caramelized potatoes and sharp cheddar.
Serve slightly chilled to let the wine's acidity shine against the warm soup. 🍷
Crispy Topping Contrasts
For a beer pairing, go for a crisp American lager like Budweiser or Coors Banquet—the light, clean finish balances the soup's richness without overpowering it.
If you prefer something with a little more body, try a Belgian witbier like Hoegaarden, where the corianander and orange peel notes add a refreshing contrast to the bacon and cheese. 🍺
Spicy Kick Pairings
If you like your soup with a little heat, add 1 tsp smoked paprika to the broth and pair it with a Zinfandel—its jammy fruit and peppery spice mirror the soup's smoky depth.
The wine's bold tannins stand up to the creamy texture while the fruitiness brightens the dish. For a lighter option, a Rosé with its strawberry and citrus notes works surprisingly well. 🌶️
Winter Comfort Pairings
For a cozy winter meal, try a Malbec—its dark fruit and velvety texture pair perfectly with the soup's rich, cheesy layers. The wine's smooth finish enhances the bacon's smokiness without competing.
If you're serving this at a game day gathering, a Merlot with its plummy richness is an easy crowd-pleaser that won't overpower the soup's flavors. 🔥
Non-Alcoholic Options
Don't drink alcohol? No problem! A sparkling apple cider like Martinelli's adds a festive touch with its bright acidity and hint of cinnamon, which complements the soup's savory-sweet profile. For something more robust, try a ginger beer—the spicy kick pairs surprisingly well with the cheesy, creamy texture. 🍎
Pro Pairing Tips
Always let your wine or beer reach room temperature before serving—chilled drinks can mute the soup's flavors. For the best experience, taste the soup first, then sip your beverage to see how they interact.
I like to serve this soup with a small glass of wine (about 5 oz) so the flavors don't overwhelm the dish. Trust me, the right pairing turns this comfort food into a gourmet experience! ✨
Nutrition facts
Frequently asked questions
Can I make this soup without heavy cream for a lighter version?
Replace the 1.5 cups heavy cream with 1 cup whole milk or half-and-half for a lighter texture, or use 1 cup coconut cream for a dairy-free option. The soup will still be creamy, though slightly less rich. For extra flavor, add 1/2 teaspoon vanilla extract when mixing in the milk.
How do I keep the cheese from separating or getting grainy?
To avoid grainy cheese, melt it slowly over low heat while stirring constantly. If lumps form, whisk in 1 tablespoon hot broth at a time until smooth. For extra insurance, blend 1 cup of the soup first, then stir it back into the pot before adding the remaining cheese. This creates a silky base that prevents separation.
Can I prep this soup ahead of time for meal prep?
Yes! Make the soup up to 3 days in advance and store it in an airtight container in the fridge. For the best texture, reheat on the stovetop over medium-low heat, stirring frequently. Save the bacon and sour cream for topping—add them fresh when serving to keep them crispy and cool. Freeze for up to 3 months by portioning into containers with a layer of cheese on top.
What's the best way to reheat leftovers without making the soup watery?
Reheat gently on the stove over low heat while stirring occasionally. If it looks too thick, add 1-2 tablespoons broth or milk to restore creaminess. For extra richness, stir in 1 tablespoon butter while reheating. Microwaving can make it watery—always use stovetop heat for best results.
Can I substitute other cheeses for cheddar?
Certainly! For a sharper flavor, try Monterey Jack or Pepper Jack. For a creamier texture, use Gruyère or Swiss cheese. If you prefer a tangy kick, blue cheese works well but use only 1 cup and add it at the end. Always shred your own for the best melt—pre-shredded cheese contains anti-caking agents that prevent proper melting.